Step 1

Add coriander, mint, garlic, ginger, chili, cumin, salt and lemon juice to a mixer jar along with fried gram (optional).

Step 2

Pour water just as needed and blend to a fine thick chutney.

Step 3

Soak tamarind, jaggery and dates (optional) in hot water.

Step 4

Boil until they soften.

Step 5

Add chili powder, cumin, coriander powder, salt, red chili or powder.

Step 6

Cool this and blend well. If needed add more water.

Step 7

Pass through a strainer. If you have not used dates you can skip blending and just pass through the strainer.

Step 8

Taste it and add more or less jaggery to suit your taste.

Step 9

You can skip this section and just sprinkle some red chili powder over the potatoes.

Step 10

Add red chilies to a bowl and soak them in little hot water until they soften.

Step 11

Blend them in a small jar with garlic & little sugar to a smooth chutney.

Step 12

Use water as needed and blend to a thick paste.

Step 13

Add curd and sugar to a bowl and beat well until smooth.

Step 14

Pour water if desired to the chutneys to bring to a consistency. Thicker chutney will keep your papdis crisp.

Step 15

Place papdis in individual serving plates.

Step 16

Slice or chop the boiled potatoes and place them over the papdis.

Step 17

Next add steamed moong sprouts (optional).

Step 18

Add some garlic chilli chutney and then freshly chopped onions and then yogurt.

Step 19

Add little green chutney & then the tamarind dates chutney.

Step 20

Sprinkle a dash of cumin / jeera powder and chaat masala.

Step 21

Sprinkle generous amount of nylon sev and then chopped coriander leaves.

Step 22

Serve papdi chaat right away after assembling.